This homemade takeaway Chinese curry sauce – served British chip shop style on fat chips is never going to be Instagram worthy – but is so so good. Thick, gloopy with no added nasties. A great fakeaway treat. Naturally vegan and gluten free.
Chinese Curry Sauce
Yes, it’s possible to exist on a diet high in virtuousness and low in sin, all steamed vegetables and righteousness. But sometimes the urge to shun all that’s healthy and indulge in of a wicked treat is strong. And this Chinese curry sauce is the perfect example; it will never be a staple, but every now and then I’m going to really enjoy going full trashy with Chinese curry sauce, especially on chips. It’s the perfect sauce for enjoying a fakeaway home-made takeaway treat.
There is nothing authentic about this Chinese curry sauce. Britain might have a proud maritime history, with a melting pot of food cultures incorporating all sorts of dishes from East and West, but sometimes they are adapted into something unrecognizably different from the original. This is one example; there is nothing Chinese or Indian about it. Doesn’t mean it’s not good, though.
I have to briefly touch on the way this takeaway curry sauce looks. There’s no way of dressing it up to look good, and there are so many rather unsavoury possible points of comparison that I’m not even going to start listing them. The only thing to do is ignore it, and get stuck in.
The perfect way to serve this Chinese curry sauce is on proper thick cut chips, and eating them while walking home from the pub. Short of that, you can use a helping of chip shop chips, or even ones you’ve cooked yourself (they could even be oven chips). The advantage of eating our sauce rather than that from the shop is that ours contains no chemical flavours or preservatives, and it’s actually both vegan and gluten free. And it’s not just chips: there are plenty of other ways of using this sauce.
I’ve got leftover Chinese Curry Sauce – Can I freeze it?
Absolutely you can freeze this easy curry sauce. Pour into a small plastic tub and freeze. Allow to defrost and reheat a small quantity in the microwave. It will keep in the fridge for a few days too, giving you an excuse for more chips to use it up!
3 more ways to serve Chinese curry sauce
- Noodles. Cook some Asian noodles according to the packet instructions. Drizzle over some sauce for that indulgent treat without the hassle of chips.
- Stir fry sauce. Fry some small pieces of chicken. Add vegetables. Then pour over the sauce and cook for a few minutes for a quick and easy DIY cook in sauce.
- Rice. Like noodles, cook some rice according to your favourite method. Stir fry some vegetables, add the rice and curry sauce and heat through. Or drizzle it over my Instant Pot Chinese Rice.
This recipe relies on cornflour to give it the right thick and slightly sticky consistency. Follow these guidelines for cornflower success.
How to thicken a sauce with cornflour (cornstarch)
Cornflour is an excellent thickener for sauces, soups and stews. Unlike regular flour it does not need cooking with fat into a roux to stop it tasting floury.
Just a little cornflour will thicken most liquids to a glossy coating sauce. It also has the advantage of being gluten free.Simply place 1-2 tsp per litre of liquid you would like thickening into a small bowl, add a couple of table spoons of liquid, mix well and then stir through the dish, allow to cook for a few minutes to thicken, and repeat as needed. A little goes a long way, and it will get thicker as it cooks, so it is better to do it in stages than add too much.
The important thing to remember is always add the liquid to the cornflour rather than the other way round. Dishes thickened with cornflour can be slightly gelatinous, especially if you want to make a really thick sauce, which makes it perfect for Asian and Chinese style sauces.
This recipe is quite straightforward. Mix some of the cornflour and spices give them a quick fry, then slowly add stick, thicken, then simmer until it is nicely thick and gloopy! Delicious and cheaper than chips!
This homemade takeaway Chinese curry sauce - chip shop style on fat chips is so so good. Thick, gloopy with no added nasties. Gluten Free and Vegan.
- 4 tsp cornflour (cornstarch)
- 1 tsp curry powder (or more to taste)
- 1/2 tsp Chinese Five Spice Mix
- 1/4 tsp Ground Ginger
- 1/4 tsp Garlic Powder
- 1 tbs Non diary Spread (or butter)
- 2 tsp Soy Sauce (*or tamari to be gluten free)
- 2 tsp Chili Sauce (or more to taste)
- 240 ml Vegetable stock
- 1 tsp Lemon Juice (optional)
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Mix half the cornflour and all of the dry spices together in a small bowl
-
Melt the spread or butter in a small saucepan, add the cornflour mixture and fry for a minute, stirring all the time until fragrant.
-
Turn the heat down and slowly start to add the stock a few spoons at a time stirring all the time. Make sure it is mixed well before you add more.
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Place the reminder of the cornflour in a small bowl and add a few spoons of the stock to it. Mix well. Add to the pan of sauce, stirring well.
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Add the remainder of the stock, the lemon juice, soy sauce, and stir. Cook for a few minutes, stirring all the time, making sure to carefully scrape the sides and bottom of the pan.
With a gentle simmer the sauce will rapidly thicken. If it thickens to much add a little water. -
Serve immediately with chips as a dip, or use for a curry sauce.
- Season to your taste with extra curry or chilli.
- The Chinese Five Spice blend is what gives the sauce that authentic takeaway Chinese Curry Sauce note - it is subtle, but very necessary.
- It is really important to keep stirring and scraping the sides and bottom of the pan when making this, or you can en up with gelatinous lumps in your sauce. If this happens simply pass it though a fine mesh sieve.
- Soy sauce is generally NOT gluten free. You need to use a certified gluten free brand or a tamari for a gluten free sauce.
- Leftovers can be froze, pour into a plastic pot, seal and freeze, once defrosted reheat in a pan or microwave.
Nutritional Information
- This recipe is 3 Weight Watchers Smart Points per portion
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Isabel
I really love it when I find people who have made vegan recipe versions of popular foods, including in this case! It’s so helpful and means I can make pretty much everything now with the help of the internet. Thank you!
Helen
I am always happy to share a vegan recipe, being vegan shouldn’t mean missing out if possible.
Merkitty
I’ve never tried curry sauce before but this makes me want to give it a try now I know I can make it at home.
Helen
It is one of those foods that isn’t apprecaited until you try it.
Sarah Bailey
Hands up I love curry sauce perhaps a little too much and have never tried making my own but it is definitely something I would be interested in doing so I am going to have to give this a try!
Helen
It is good to make your own, then you know what’s gone in to it and make as little or as much as you like.
Patrick
I do believe I would try this before that avocado cocktail!! I’m pretty much a basic kind of person,I just like ketchup with my french fries. But curry does sound interesting….
Helen
it is an acquired taste, but so so good!
five little doves
Chinese curry sauce is my FAVOURITE! I always get half fried rice, half chips and then smother the lot in curry sauce, it’s my post drinking must have, or a hangover cure the next day!
Helen
Half fried rice and half chips is the BEST idea ever!
Madeeha
OMG. Thank you for giving this recipe. I love curry sauce and chips together. This is super easy recipe to make at home.
Helen
it is the best! Lovey my Chinese chip shop curry sauce.
Elizabeth
Curry sauce on chips is definitely a British peculiarity that took me some time to get used to. Proper comfort food though – I’ll have to try this when I get home!
Helen
I far prefer this (nominally) Chinese version!
Katrina
I love curry sauce from the chip shop and have never found anything that lives up to it so excited to try this next week and hopefully it will taste as good as it looks
Helen
this one is amazing! Make a big batch and enjoy!
Chris
I’ve been away from home (UK) for over 2 years and this recipe has just made me SO excited to head back in a couple of weeks. Can’t beat chips ‘n gravy! Thanks for sharing :)
Helen
It is funny how we miss some of the funniest things when away from home.
Jess
Oft you can’t beat chip shop curry sauce! You’re right, it’s a bit of a butchered version of the original but there’s something so comforting about it.
Helen
It really is too good, and such a perfect comfort food.
Amy | The Cook Report
I adore chip shop curry sauce! Can’t wait to try making my own
Helen
With this recipe you can make a good batch of it.
Emma @ Supper in the Suburbs
AMAZING recipe Helen! This is fakeaway at its BEST
Helen
I love having a recipe like this to fall back on, just when I really fancy it.
lisa prince
i love Chinese , i mean i literally could eat it constantly so curry and chips is one of my fave dishes x
Helen
Chinese curry and chips is one of those loveable foods, can’t beat it.
Patty
Totally in love with your curry sauce, I would use it on almost anything, delicious!
Helen
It is one of the wonders of curry sauce, eat with almost anything.
Liz @ I Heart Vegetables
We’ve been trying to eat less takeout so being able to make quick and easy things like this at home has been a game changer! This sauce sounds delicious!
Helen
so easy to make at home, so inauthentic, but so delicious.
Ciaran
Hi,
I am coeliac and really miss a curry from my local Chinese rest. So I have just tried the curry sauce, its terrific, I had it with a few chips.
The recipe doesn’t say when to add the soy, so I put it in at the end – gosh it made such a difference.
Thanks for this.
Best wishes
Ciaran
Helen
I am so glad you enjoyed it Ciaran, updated the recipe and also made it clear that for gluten free you need tamari not soy!
Ciaran
Hi, thank you for your reply. It was kind of you. I am very grateful. Yes, things like soy can be easily overlooked. We do get a gf soy which, now that I look at it, is called tamari. Thanks again. Ciaran
Helen
I usually buy a good quality tamari as I think it tastes far better than most soys. Thanks again for commenting.
Diane
Hi there please can I ask if I can just add chilli flakes in place of chilli sauce ? And how much is needed
Thank you
Helen
you could, but the sauce would not be as smooth – I’d add a pinch and then check for heat – remember it gets hotter the longer it cooks.
Hannah
I have to admit being a fan of curry sauce on chips. Always good. Great recipe to have so I can make my own.
Helen
It is a great thing to be able to make your own at home.
Suzie S
I’ve been going vegan since January. Always good to find a suitable recipe that makes some tasty food.
Helen
A vegan diet shouldn’t mean missing out on simple pleasures, glad you found this helpful.
Ruth Sutcliffe
love love love curry sauce on chips. always a weekend comfort food.
Helen
Such a good food to enjoy.
Mike
A great recipe for making your own curry sauce. Easy and fuss free.
Helen
So easy to make.
Sharon Allen
Yummy! This sounds like something my boyfriend and I would love on a movie night.
Helen
Chips and curry sauce sound like a great food to enjoy on movie night.
Rachel
I was craving chips with curry sauce and this was perfect! Easy to make, delicious and better than the shops! Highly recommend!
Peter Bradford
You did not put Turmeric into it. Is it ok to add it
Helen
Hi Peter, I’ve just remade the recipe today and didn’t use turmeric, but I don’t see why you can’t add it. I’d think 1/2 a tsp would be perfect.
Lynne
Stumbled upon this recipe after needing a post hangover carb fest and realising there are no chip shops open in our area on Sundays! I’m not vegan but this was the quickest and most fuss free recipe – others involved cooking down onions and garlic etc.
Great recipe – tastes fab. I made some inadvertent tweaks – only 2 tbs flour as that was all we had (it was plenty thick enough) plus quarter tsp onion granules purely because I didn’t check the label and thought they were garlic granules :)
With oven chips, it’s ‘almost’ a healthy meal…
We are planning on doing ‘vegan-uary’ again so will pop back for inspiration soon. Thankyou!
Helen
I am so glad you enjoyed it – I might serve it with roasted cauliflower for a low carb version,
Dan
Made this tonight. Eyeballed the spices and added a little water at the end. I used it as a wing sauce. It was excellent. I cant speak to the authenticity as it relates to a “Chip Shop.”
Helen
Hi Dan, I bet it was delicious with wings!
Mal
I have now made this recipe three times and it is fantastic. Just like the real thing. I’ve tweaked my version a little (more curry powder, less corn flour) and it definitely a big hit.
Thank you.
Helen
I am so glad you are enjoying it Mal! It is a favourite here – so trashy, but also not too sinful!
Gary
Light or dark soya sauce
Helen
Hi Gary, it really doesn’t matter – use what you have – although the final dish might come out looking a slightly different colour.
Gary
Why is my curry sauce a dark colour
Helen
Different curry powders and soy sauces can vary wildly in colour which will make a difference to the final sauce.
Tim Parker
Outstanding taste. Blind taste test between this and takeaway with a group of friends . Couldn’t tell them apart. Now have a pint in the freezer in small amounts. Thank you. Incidentally neither Tesco or Asdas versions come close.
Helen
Hi Tim, that is wonderful feedback – thank you so much!
Rav
You are a life saver! I have been searching for a good recipe for curry sauce that can be used for chips and/or rice… This sauce is amazing. My husband loves you more than me as I think this is better than the sauce I was getting from our local Chinese so have stopped ordering take away!!
LOVE the fact that it’s so easy to do and tastes great with veg fried rice.
I’d like to make it in a big batch and freeze it to have on hand – is that possible or does that mess with the flavour/texture?
Helen
Hi Rav, I am so pleased you like it, it freezes just fine, reheat and give it a good stir.